Sea Bass with Celeriac Remoulade, Tomato Salsa and Tapenade
A delicious recipe for crispy sea bass served with celeriac remoulade, tomato salsa, and tapenade. A fish recipe for special occasions.
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Ingredients
- 4 sea bass fillets
- 25g unsalted butter
- splash olive oil
- Maldon salt
- freshly ground black pepper
- squeeze of lemon
- 25g tinned anchovies
- 100g pitted black olives
- 1 tbsp mini salted capers, soaked and drained
- 1 garlic clove, minced
- 150ml good unfiltered olive oil
- Half a peeled celeriac
- 1 tsp grainy mustard
- 2 tbsp mayonnaise
- squeeze lemon juice
- 80g sun-blushed tomatoes in oil
- 120g vine-ripened cherry tomatoes
- 1 finely chopped shallot
- 6 basil leaves
- 100ml unfiltered olive oil
- 30ml Cabernet Sauvignon vinegar
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